Rye sourdough bread is a traditional food in many Northern and Eastern European countries. Fermentation of rye bread dough is essential to give bread desired texture, characteristic aroma and taste. We have experience in optimizing the sourdough propagation cycle to fit the needs of various size bakeries. In our laboratory we can simulate the whole bread production process in small scale. This provides an opportunity to study the impact of changes in the microbial community, sourdough propagation parameters and bread dough recipe on the quality of bread without any risk to the production process in the bakery. In addition to traditional rye bread we also study and develop various gluten free products and wheat sourdough breads.

Methods for

1) microbiological analysis (metagenomic sequencing of 16S rRNA genes, isothermal microcalorimetric analysis, iCinac experiments);
2) chemical characterization (HPLC, GC-MS, GC-O);
3) texture profile analysis;
4) and sensory evaluation with a trained panel of assessors;

have been implemented to describe the properties of doughs and the final products.

We have also developed bakery products with improved nutritional value, enhanced shelf life and specific fiber content to improve gut health. In order to evaluate the effect of our product on gut microbiota, we have performed metagenomic sequencing.